A heads up before we start: One of the best parts of this dish is a fermented jalapeño hot sauce that takes four weeks to make. You should probably make it because it's so good, but you can use Sriracha instead.

short or medium-grain brown rice, uncooked

Juice of 2 lemons

-inch knob of ginger, cut into rough 1-inch pieces

stalk lemongrass

Persian cucumbers (or 1 English cucumber), thinly sliced

mint leaves

cilantro leaves, roughly chopped

scallions, whites and greens, thinly sliced

Canola oil, for frying (about 2 cups)

kosher salt and freshly ground pepper

fermented jalapeño hot sauce or Sriracha

Sea salt (optional)

unsalted butter

large eggs